Mirabelle, Oxalis, Sake, Ginger, Charles Coulombeau's recipe

Mirabelle, Oxalis, Sake, Ginger

The recipe from Charles Coulombeau, starred chef at La Maison dans le Parc in Nancy(54)

Difficulty level: medium

Preparation time 1 30

Cooking time 2

Servings people

Ingredients

For the oxalis meringues (24 discs)

100 g egg whites
100 g sugar semolina
100 g sugar ice
8 g oxalis powder freeze-dried (or dried leaf powder)
2 g starch

For the mirabelle plum confit with sake

450 g of mirabelle plums pitted
45 g sugar
70 g sake Junmai
10 g lemon juice
3 g ginger grated
2 g pectin NH

For the poached mirabelle plums

24 mirabelles
300 g water
120 g sake
80 g sugar
15 g ginger fresh minced
A few leaves oxalis

For the light oxalis – sake cream

250 g of milk
250 g of cream
4 egg yolks
80 g sugar
5 g gelatin
60 g sake
35 g oxalis juice centrifugal
200 g of cream rise

For the Mirabelle gel

300 g mirabelle plum puree
20 g sugar
2 g agar-agar

For the caramelized macadamia nuts

70 g macadamia nuts
30 g sugar
Flower of salt

For the fresh macadamia nuts

40 g macadamia fresh or simply very lightly roasted

Instructions

Oxalis meringues

Beat the whites. Gradually add the sugar.
Gently incorporate the icing sugar, starch and oxalis powder.
Pipe 3 cm discs.
Cook at 85°C for approximately 2 hours.
Store dry.

Mirabelle plum confit with sake

Mix sugar and pectin.
Gently cook the mirabelle plums.
Add the sugar/pectin mixture. Boil 1 minute.
Add the sake off the heat. Mix very lightly to keep the pieces.
To book.

Poached Mirabelles

Bring the syrup to a boil.
Leave to infuse for 20 minutes.
Filter.
Poach the mirabelle plums for 2 to 3 minutes. Cool immediately.

Oxalis light cream – sake

Make a custard.
Add the gelatin. Cool to 28°C.
Incorporate the sake then the oxalis juice. Finish with the whipped cream.
Pipe half-spheres

Mirabelle gel

Boil.
Cool.
Mixer.
Pipette.

Caramelized macadamia nuts

Make a blond caramel.
Coat. Leave to cool and crush.

Fresh macadamia nuts

Cut the nuts in half.

Finishing

Mix the dried oxalis leaves very finely to make a powder.
Sift everything together and add a few young oxalis shoots, a little macadamia grated with the Microplane and some very fine lime zest.

© The House in the Park

Laura

I'm Laura, the founder of Vegetarians.co.nz and a devoted vegetarian for over a decade, who turned her passion for a plant-based lifestyle into a platform to inspire and guide others. My journey has taught me the importance of nourishing the body with wholesome foods, and through our site, I aim to share this knowledge and help you discover the joy of vegetarian living.